Get a Quote

Spray-Dried Proliposomes: an Innovative Method for ...

A 2 3 Box-Wilson central composite design (CCD) was employed to determine lone and interaction effects of composition variables on moisture content (X p); water activity (A w); concentration and retention of rosemary polyphenols-rosmarinic acid (ROA), carnosol (CAR), and carnosic acid (CNA); and recovery of spray-dried proliposomes (SDP ...

Resolution of 1 1 1-trifluoro-2-octanol by Pseudomonas sp ...

a For encapsulated enzyme, the experimental data came from the results of reusability; for lyophilized lipase, reactions were carried out in n-hexane (10 ml) with 1,1,1-trifluoro-2-octanol (2 mmol), vinyl acetate (5 mmol), lyophilized lipase (50 mg) and water activity (0.58) at 50 C.

Stability evaluation of freeze-dried Lactobacillus ...

According to the data presented in the tables, when microorganisms were freeze-dried in water alone and in the absence of any cryoprotective substance, the survival rate was only 2-3% and the population of the bacteria decreased in a significant manner (P0.05). The addition of 6% skim milk to the medium increased the viability of bacteria up ...

Dehydrated vs Freeze Dried: Which Food Is Best?

Apr 08, 2022 Because there is less water activity, freeze-dried foods have a longer shelf life than dehydrated foods. However, the shelf life of freeze-dried foods is usually greatly exaggerated. Without special packaging, freeze-dried foods will typically last 6-12 months, whereas dehydrated foods last 4-12 months.

How do probiotics stay alive until they ... - ISAPP Science

Aug 03, 2020 This process removes most of the water from around and inside the cells, leaving the microbes in a dormant state. Water activity is scientists’ way of measuring water availability for the microbes. This technological measure ranges from 0 (no water) to 1 (pure water). A water activity close to 0 impairs growth.

Creation of stable water-free antibody based protein ...

Dec 20, 2021 The lyophilized water-free antibody liquid was then heated at 50 C in a Benchmark myblock TM mini dry bath for 30 min, cooled to room temperature for 10 min, reconstituted in 990 L of ...

Considering Residual Moisture Measurement in Lyophilized ...

Dec 23, 2019 The lyophilization cycle consists of three main stages – Freezing, Primary and Secondary Drying. The liquid formulation is first frozen, usually below the glass transition temperature (Tg’) of the freeze concentrate, after which a vacuum is applied.

What is Water Activity? - Neutec Group

Due to changeable degrees of osmotic and matrix interactions, water activity describes the continuum of energy states of the water in a system. The water appears bounded by forces to varying degrees. This is a continuum of energy states rather than a static boundness. Water activity is sometimes defined as free, bound, or available ...

Drying process storage conditions and time alter the ...

Feb 05, 2020 Changes in biochemical composition and bioactivity are caused not only by natural variability, but also by the particular drying process, storage conditions, and storage time. Regarding the drying process, oven-dried samples had a lower EPA content, 1.9 0.2% of the total FAs, than freeze-dried samples, 8.6 1.7%.

Evaluation of drying methods on nutritional constituents ...

Feb 11, 2021 Chlorella vulgaris is known for its protein, growth factor, and nutritional constituents.Chlorella vulgaris was cultivated in a 1000-L outdoor open raceway pond with a maximum volumetric productivity of 130 mg L-1 day-1.The harvested biomass was dried through different methods, viz., sun drying (30 C), oven drying (60 C), lyophilization (−110 C), drum …

Harvest time affects antioxidant capacity total ...

Feb 17, 2021 The water content of dried plant material was determined by the oven-drying method. The part of dried and lyophilized plant materials were weighted , dried in an oven for 2 h at 105 C and reweighed.

Freeze Drying - an overview ScienceDirect Topics

Freeze-dried samples of pomace containing anthocyanin and maltodextrin have shown good shelf life stability during storage at 50 C/0.5 water activity for up to 2 months [165]. Laine et al. [166] encapsulated phenolic-rich cloudberry extract by freeze-drying, using maltodextrins as wall materials. The microencapsulated cloudberry extract ...

Physical Evaluation and Hygroscopic ... - ResearchGate

Fresh samples (desorption process) and freeze-dried samples (adsorption process), were conditioned at various water activities (0–0.675) at 30 …

Anti-migraine activity of freeze-dried latex obtained from ...

Jan 04, 2022 This was carried out by calculating the weight loss after heating the samples in a hot air oven at 105 C (AOAC 2012). Water activity. An electronic meter (Rotronic-HC2-Aw; Rotronic Measurement Solutions, Switzerland) was used to measure water activity (w). Direct readings were obtained once test samples were stabilized at 25 C for 10 min.

Effect of dehydration methods on retention of carotenoids ...

Jan 30, 2014 Interestingly, DPPH and lipid peroxidation activity was best preserved in heat dried leaves (cabinet tray, oven and microwave dried). Cabinet tray drying was also found as efficient as lyophilisation in retaining maximum content of total carotenoids (60.1 %), trans-β -carotene (90.1 %), 13- cis- -lutein (93.2 %), α -tocopherol (84.6 %) and ...

Lyophilization of Parenteral (7/93) FDA

Lyophilization or freeze drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to …

The Roles of Ammonia Water Activity and pH in the ...

Lyophilized salmonella cells exposed to atmospheres of 3 dif-ferent water activities (aw) showed negligible death rates at very low aw both without ammonia and with ammonia at 100 to 400 Lg/ml air. Apart from some variation among the 3 serotypes tested, death rates increased as aw was raised from approximately 0.5 to values approaching 1.00.

Mobilization of phenolic antioxidants from grape apple ...

Mar 01, 2018 This paper reports two strategies to mobilize phenolic antioxidants from lyophilized and oven-dried black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)) pomace, and apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) peel, core, peduncle and seed mixtures: a solid-state Rhizomucor miehei NRRL 5282 fermentation …

Spray drying OZ439 nanoparticles to form stable water ...

Mar 22, 2019 The spray dried OZ439 powder’s dissolution kinetics are superior to those of lyophilized NPs. The powder’s OZ439 solubilization profile remains constant after 1 month in uncapped vials in an oven at 50 C and 75% RH, and for …

Drying Papaya In The Oven

May 04, 2021 The moisture content was measured before and after drying by oven drying at 105C to constant weight (protocol no: AOAC. 925.10; AOAC International, 2007). Water activity (a w) of the dried papaya fruit was measured at 25C using a water activity measurement device (Wert-Messer, Germany). 2.4.2 Temperature and relative humidity

Measuring Moisture Content Water Activity

Nov 01, 2009 Neil H. Mermelstein. November 1, 2009. Both moisture content and water activity—the ratio of the water vapor pressure of a substance such as food to the water vapor pressure of pure water under the same conditions—are important in formulating products for safety and stability. In his Processing column in the October 2009 issue of Food ...

Anticancer properties of dried-pericarp water extracts of ...

Nov 02, 2021 The anticancer activities of both water extracts fermented at 30 C and 35 C using A. oryzae against FaDu cells were remarkably changed compared with unfermented dried-pericarp water extract of ...

Functional and physicochemical properties of whole egg ...

Nov 09, 2010 The moisture content (%, wb), water activity and peroxide values of whole egg powder with respect to the inlet and outlet air temperatures of spray drying and the atomization pressure were given in Table 1. Maximum moisture content (3.0%, wb) and water activity values were recorded at the same spray drying conditions; outlet air temperature of ...

Nutrition of freeze-dried vs. raw fruits and vegetables ...

Nov 26, 2014 The main difference between freeze-dried foods and fresh foods is water. Freeze-drying is a process that preserves food by removing 98 percent of its water content. This prevents food from spoiling, while still maintaining most of its flavor, color, texture, and nutritional value. Some freeze-dried food can last for several years! Just remember ...

Beef Jerky - Commercial vs Homemade - Nebraska Star Beef

Sep 10, 2020 Water. Or, in the commercial food production world, it is very specifically, “active water.” Foods that have a water activity below .95 typically will not support the growth of bacteria, yeast, and/or mold. So, if foods can be effectively dried to a water activity below .95 of their ambient moisture, they tend to become very stable.

(PDF) Use of Thermogravimetric Analysis for Moisture ...

TGA profile of lyophilized fibrinogen concentrate with heating rate of 20˚C/minute showing three mass loss events (red line), only the first of which (up to 250 seconds) had no associated rise in ...

Evaluation of Lyophilization Reagent ... - OPS Diagnostics LLC

The lysate was cleared by briefly centrifuging and the supernatant was transferred to clean tubes. An equal volume of Lyophilization Reagent (2X) Concentrate was added to each sample which were aliquoted (200 μl) into 1 ml screw cap glass vials. Half of the lysate samples were immediately frozen at -140C while the other samples were freeze ...

Effects of drying method on the phenolics content and ...

The phenolics contents, antioxidant and antibacterial activities, and color properties of cherry laurel dried via lyophilization, vacuum drying, and fan oven-drying were compared. Lyophilized ...

Freeze Drying vs Spray Drying: is it essentially quality ...

The resulting dry particles are then collected with a cyclone. Although faster, and less expensive than freeze drying, one of the significant downfalls tends to be due to the high processing temperatures/ shear forces it demands, these of course, are what many customers seek to avoid in the stringently controlled pharma/ bio-tech industries.

Water Activity (aw) in Foods - FDA

The water activity (a w) of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of ...

The influence of water activity (aw) in meat products

The water activity of meat products lies in the upper range of the a w-scale for foods because of their high moisture content. Fresh meat has the highest water activity (a w 0.99). During processing of the meat to meat products the water activity of the product drops, depending largely on the common salt content. E.g. Frankfurter-type

Appendix E: Water Activity Values of Select Food ...

This appendix contains water activity values or ranges from various sources for select human and pet food products. The individual ingredients and products (called items) listed in the table have been organized alphabetically into main categories and then into alpha-betized subcategories. The moisture content [% wet basis (g water/g sample) 100%]

Water Content and Water Activity: Two Factors That Affect ...

Water activity (a w) is expressed as the ratio of the vapour pressure in a food (P) to the vapour pressure of pure water (P 0 ). It predicts whether water is likely to move from the food product into the cells of micro-organisms that may be present. a w = P/P 0. For example, a water activity of 0.90 means the vapour pressure is 90 per cent of ...

Moisture Adsorption Characteristics of Lyophilized ...

water activity (a. w) is an important concept and essential parameter which describes the water availability and mobility in foods [13]. The sorption isotherms show the amount of adsorbed water as a . function of steady state water activity (a. w), at constant temperature [14], it can also be used to investigate the structural features such as

Water Activity in Pharma: A powerful and under-used ...

Water activity describes the potential of the free water in a product and not the mass of water as a percentage by weight. While pure water has the highest potential (saturation at 100% erh or 1.0 aW), each interaction with a substance or a product will lower the potential and thus reduce the water activity from 1.0 aw downwards.

Contact Us
advanced technology

High-tech Zone, Zhengzhou, China

Inquiry Online
Related Post
Leave Us Message
customer service img

We immediately communicate with you

Get Quote Online

If you have any needs or questions, please click on the consultation or leave a message, we will reply to you as soon as we receive it!

<script type="text/javascript" src="https://s9.cnzz.com/z_stat.php?id=1281096741&web_id=1281096741"></script>